Homemade Shepherd's Pie Recipe

Name: Homemade Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 tablespoon oil; 1 pound ground beef; 1 clove garlic (chopped); 2 onions (finely chopped); 2 medium carrots (finely diced); 2 sticks celery (finely diced); 1/2 teaspoon salt; 1/4 teaspoon ground paprika; ground black pepper (to taste); 2 tablespoons white flour; 2 tablespoons tomato paste; 1/3 cup red wine (OR more broth if avoiding alcohol); 1 cup beef broth; 1 cup frozen peas; 1 tablespoon finely chopped parsley; 1/2 teaspoon finely chopped thyme; 1 teaspoon finely chopped rosemary; 4 cups mashed potatoes ((click for my recipe and you'll have some leftovers to sneak during cooking)); 1/2 cup shredded cheddar cheese

If you’re looking for a dish that combines hearty comfort with family-friendly appeal, this Shepherd’s Pie is your go-to recipe. With its savory meat and vegetable filling topped with creamy mashed potatoes, it’s a classic that brings warmth to any table.

overhead close up view of spoon scooping shepherd's pie from white dish

Meals that are both satisfying and simple are always a win, and this recipe fits the bill perfectly!

Why you’ll love this recipe

The ultimate comfort food: Shepherd’s Pie is like a warm hug on a plate. The savory meat and veggie filling topped with creamy mashed potatoes makes it the kind of meal that has everyone reaching for seconds – perfect for a cold night, or as a special St. Patrick’s Day treat.
Kid-approved and mom-loved: It’s packed with protein and veggies, so you feel good serving it, and the kids don’t even question the “green stuff.” Win-win, right?
Perfect for busy weeks: You can make this ahead or stash it in the freezer for those nights when cooking feels impossible. Knowing dinner is already done? Total lifesaver!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make shepherd's pie with text labels — Ingredients for shepherd’s pie: Ground beef, beef broth, oil, red wine, flour, tomato paste, onions, garlic, carrots, celery, peas, herbs, cheddar cheese, salt, pepper and ground paprika.

Ingredient notes

Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
Tomato paste: Can also use ketchup instead if you don’t have tomato paste. Once upon a time, I had a chef friend who used ketchup in his meat pie fillings – it’s surprisingly delicious if used sparingly.
Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers make this with ready-made mashed potatoes or with leftover mashed potatoes from their holiday meals, so that’s a great shortcut. For a fluffy topping, consider using starchy potatoes like russets. They mash well and create a light, airy texture.
Vegetable variations: If you don’t like peas, it’s also delicious with chopped green beans.
Low-Carb option: I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call!
Vegetarian version: You can also make this vegetarian by using 2 cups of cooked brown lentils in place of the ground beef and vegetable broth in place of the beef broth.
Herb enhancements: Adding fresh herbs like thyme and rosemary to the meat mixture can elevate the dish’s flavor profile. Use them sparingly to avoid overpowering the other flavors.
Broth selection: Using a high-quality, low-sodium broth allows you to control the saltiness of the dish better. Whether beef or vegetable broth, choose one that complements your choice of meat or meat substitute.
Meat choices: Traditional Shepherd’s Pie uses ground lamb, while Cottage Pie uses ground beef. Feel free to use either based on your preference.

Beef or lamb

It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here on Savory Nothings is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.

So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious. It is the best ❤️

Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.

How to make shepherd’s pie

Let’s make Shepherd’s Pie together! This isn’t just a recipe – it’s a kitchen adventure that ends with a warm, comforting meal your whole family will love. Here’s how to do it:

1. Brown the meat and sauté the veggies: Grab a large, deep skillet and heat 1 tablespoon of oil over medium-high heat.

Once it’s shimmering, toss in 1 pound of ground beef and let it brown. Stir it occasionally to break it up into crumbles, but let it sit long enough to get that nice caramelized crust. (That’s where the flavor happens!)

overhead view of browned ground beef in skillet — brown ground beef in large skillet

Once the beef is browned, add 2 finely chopped onions, 2 diced carrots, 2 diced celery sticks, and 1 chopped garlic clove to the pan.

Stir everything together and let it sauté until the veggies are soft and smell amazing – about 5-7 minutes.

overhead view of raw onions, carrots, celery, and garlic on top of browned ground beef in skillet — add onions, carrots, celery, and garlic

overhead view of browned ground beef mixture in skillet — sauté until softened

This step always makes my kitchen feel so cozy!

2. Season and deglaze the pan: Now it’s time to season to perfection. Sprinkle ½ teaspoon of salt, ¼ teaspoon of ground paprika, and a little freshly ground black pepper over the meat and veggies.

Then, add 2 tablespoons of flour. Stir everything together and let it cook for about 2 minutes to get rid of that raw flour taste.

overhead view of browned ground beef mixture with salt, paprika, and flour in skillet — season with salt, paprika, pepper, and flour

Next, stir in 2 tablespoons of tomato paste and cook for about a minute until it smells rich and roasted.

Then, deglaze the pan with ⅓ cup of red wine (or use beef broth if wine isn’t your thing). As you pour it in, scrape up all those browned bits stuck to the bottom of the pan. Those bits are pure gold when it comes to flavor!

overhead view of shepherd's pie filling in skillet with spoonful of tomato paste on top — stir in tomato paste and deglaze with wine or broth

3. Simmer the Filling: Once the pan is deglazed, pour in 1 cup of beef broth and stir everything together.

Add 1 cup of frozen peas, 1 tablespoon of chopped parsley, ½ teaspoon of chopped thyme, and 1 teaspoon of chopped rosemary. Let the mixture simmer for 4-5 minutes. It should thicken slightly and look rich and hearty.

overhead view of beef broth pouring into skillet with ground beef mixture — stir in broth

overhead view of simmering ground beef filling in skillet with broth, peas, and herbs — simmer filling with peas, and herbs

When it’s ready, transfer the filling to a 7×11-inch baking dish. Spread it out evenly and let it cool a bit while you get the mashed potatoes ready. Cooling it slightly helps keep the layers neat when you add the potatoes on top.

overhead view of cooked shepherd's pie filling spread in white oval baking dish — spread filling evenly in baking dish

4. Make the mashed potatoes: If you haven’t made the mashed potatoes yet, now’s the time! You’ll need about 4 cups of mash, which comes from about 1.5 pounds of peeled potatoes. I usually use my Instant Pot mashed potato recipe for this – it’s so easy and gives you perfectly fluffy potatoes every time.

If you’re short on time (or energy), store-bought mashed potatoes work too. No judgment here! Just make sure they’re warmed up so they spread easily over the filling.

5. Assemble the pie: Preheat your oven to 400°F (200°C). Take your cooled filling and spoon the mashed potatoes on top. Spread them out gently with a spatula, being careful not to mix them into the filling.

overhead view of mashed potatoes spread in white casserole dish with fork on top — top filling with mashed potatoes, create ridges with a fork

Here’s a little tip: Use the back of a fork to create crisscross patterns on the surface. Not only does it look fancy, but those ridges get deliciously crispy in the oven!

Finally, sprinkle ½ cup of shredded cheddar cheese over the potatoes. This is the secret to that golden, cheesy crust everyone fights over at the table.

overhead view of unbaked shepherd's pie in white oval casserole dish — sprinkle shredded cheddar cheese over potatoes

6. Bake to perfection: Place the dish on a lined baking sheet (because spills happen), and bake it at 400°F for about 20 minutes.

You’re looking for the cheese to melt and the mashed potatoes to turn a gorgeous golden brown. If your oven runs cool, you might need a few extra minutes – just keep an eye on it.

overhead view of baked shepherd’s pie with golden cheese crust on wire rack — bake shepherd’s pie

overhead view of baked shepherd’s pie with a scoop taken out — rest, then serve!

When it’s done, pull it out of the oven and let it rest for about 5 minutes before serving. This gives the layers a chance to settle and makes it easier to scoop onto plates without falling apart.

There you have it – a hearty, comforting Shepherd’s Pie that’s guaranteed to become a favorite in your home. I can already imagine everyone gathered around the table, digging in and asking for seconds.

overhead close up view of spoon stuck in shepherd's pie

This dish always brings my family together, and I hope it does the same for yours!

Recipe tips

Pick the meat that works for you: Traditional Shepherd’s Pie uses ground lamb, but ground beef works just as well (and honestly, it’s what I use most often – traditionally, ground beef Shepherd’s Pie is known as Cottage Pie, so it’s not a new thing at all). Just go with what your family loves – it’ll be delicious either way.
Don’t rush the veggies: Sautéing the onions, carrots, celery, and garlic until they’re soft brings out all their natural sweetness and flavor. It’s worth the extra few minutes to really let them shine!
Season like a pro: A little salt and pepper go a long way, but fresh herbs like rosemary and thyme take it up a notch. I like to chop them super fine so nobody gets a big bite of rosemary (been there, done that!).
Deglaze for magic: Scrape up all the browned bits from the bottom of the pan with red wine or broth. Those bits are flavor gold and make the filling taste like you spent hours on it.
Get the mashed potatoes just right: Starchy potatoes like russets make the fluffiest topping. I always add a little butter and cream for richness, and if I’m feeling fancy, an egg yolk for extra golden, crispy edges.
Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)
An even spread: Make sure to spread the meat and veggie filling nice and evenly in the baking dish before you add the mashed potatoes. This way, the layers stay neat, and everything cooks perfectly. Plus, it makes scooping out those beautiful slices so much easier!
Make it pretty and crispy: Use a fork to create little ridges on the mashed potatoes. Not only does it look fun, but those ridges get all toasty and crispy in the oven—trust me, it’s worth it.
Catch those spills: Put your baking dish on a lined baking sheet before popping it in the oven. It’ll save you from scrubbing baked-on filling off your oven later (been there, too).
Let it rest: When it comes out of the oven, give it a few minutes to cool. It’s hard to wait, I know, but this helps the layers set so every slice stays neat and picture-perfect.
These little tricks have saved me so many times and make this recipe foolproof. Plus, they’ll have your family coming back for seconds—if there’s any left!

Shepherd’s Pie FAQs

What’s the difference between cottage pie and shepherd’s pie?

Like I said above, the main difference between cottage pie and shepherd’s pie is the meat: Shepherd’s pie uses ground lamb, cottage pie uses ground beef. In America, the term Shepherd’s pie has commonly been adopted for the version made with ground beef.

Can you eat shepherd’s pie the next day?

Yes, if you keep it in the fridge, shepherd’s pie keeps well for up to 3 days. Just reheat it until piping hot all the way through and serve.

How do you reheat Shepherd’s pie?

Oven: Reheat the leftovers at 350°F until piping hot all the way through (this will take 15-30 minutes, depending on how much of the pie you are reheating). If you’re re-heating leftovers, I recommend transferring them to a clean baking dish to avoid food burnt into the dish.
Microwave: Make sure you put the pie in a microwave-safe dish. Cover and microwave in 30 second bursts until piping hot all the way through. Check the pie in between (careful, it can get hot!) and stir a little to make the food heat evenly.

Helpful recipe hints

frontal view of shepherd's pie on white plate

Recipe variations

Make it with lamb: Want to go classic? Swap the ground beef for ground lamb to make a traditional Shepherd’s Pie. It adds a rich, unique flavor that’s just amazing.
Try a low-carb version: Skip the mashed potatoes and use mashed cauliflower instead. I’ve heard adding an egg yolk to the cauliflower mash gives it a nice, golden crust when baked.
Go vegetarian: Replace the ground beef with 2 cups of cooked lentils and use vegetable broth for the filling. It’s hearty, flavorful, and just as satisfying.
Switch up the veggies: Don’t love peas? Use chopped green beans, corn, or even a mix of your family’s favorites. You can even use frozen mixed vegetables if you’re short on time. This recipe is super flexible!
Add a cheesy twist: Stir a handful of shredded cheddar into the mashed potatoes before spreading them on top. Extra cheese never hurt anyone, right?
Sneak in some spice: If your family likes a little heat, try adding a pinch of cayenne or a dash of hot sauce to the filling. Just enough to make things interesting!

close up view of shepherds pie on white plate

Storage tips

Make it ahead: You can prepare the entire Shepherd’s Pie up to the baking step, cover it tightly, and refrigerate it for up to 3 days.

When you’re ready to serve, unwrap it and bake it at 400°F for 30-40 minutes until the top is golden and the filling is bubbling.

Storing leftovers: Got leftovers? (Lucky you!) Transfer them to an airtight container and store them in the fridge for up to 3 days.

Reheat in the oven at 350°F until warmed through, or use the microwave if you’re in a hurry – just heat in small portions to avoid drying it out.

Freezing instructions: Shepherd’s Pie is freezer-friendly! Assemble the pie as directed but don’t bake it. Wrap it tightly with plastic wrap and then a layer of foil to keep it fresh. Freeze for up to 2 months.

When you’re ready to bake, pop it straight into the oven from the freezer – no need to thaw. Remove the plastic wrap, cover with foil and bake at 400°F for 1 hour, then remove the foil and bake for another 10 minutes to brown the top.

overhead view of white plate filled with shepherds pie

Serving ideas

St. Patrick’s Day feast: Lean into the Irish vibes by pairing Shepherd’s Pie with a warm loaf of Irish soda bread and a side of braised cabbage. Add some green decorations, and you’ve got a festive table ready for the holiday!
Cozy night in: Keep it simple and comforting. Serve Shepherd’s Pie with roasted carrots on the side and warm apple crisp for dessert. Bonus points if you throw on your comfiest pajamas and light a candle for ambiance.
Special Sunday dinner: Elevate your Shepherd’s Pie to centerpiece status with a side of sautéed green beans and a fresh mixed green salad with a homemade honey mustard dressing. A batch of homemade biscuits never hurts! Finish the meal with a dessert that feels fancy but is easy to make a day ahead, like my classic cheesecake. It’s a Sunday meal that feels indulgent without being fussy.
Potluck or party spread: If you’re serving Shepherd’s Pie at a gathering, offer a buffet-style spread. Add a bowl of creamy coleslaw, some buttered dinner rolls, and a light dessert like fresh fruit salad. It’s easy, crowd-pleasing, and you’re not stuck in the kitchen all evening!
Gift a meal to a friend: Know someone who could use a homemade dinner? Assemble the Shepherd’s Pie in a disposable baking dish, wrap it up with clear cellophane, and tie it with a ribbon. Include a handwritten note with baking instructions and a personal message. It’s a thoughtful and practical gift that shows you care.

More comfort food classics

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

I LOVE Shepherd’s Pie. It’s the ultimate comfort food to me. It reminds me of working in a pub after finishing high school, it reminds me of my late British grandma, and it reminds me how much better it is to spend St. Patrick’s Day at home vs at a party, haha!

While, admittedly, this IS a bit more work than something like a one pot pasta or a throw-together casserole… It’s still fairly simple for such a hearty and traditional meal.

AND, you can always make double and freeze one for an easy meal later – freezer instructions are included in the recipe notes below. Enjoy!

And in case you’re here for St. Patrick’s Day…

More Irish inspired recipes

I first published this recipe in 2017. I republished it on 06/04/2020 and on 12/27/2024 to add better photos and more helpful text. The recipe has remained the same.

Comments

Sheri says

Mar 15, 2025

I made this the other night, we all thought it was quite good! Thank you for the recipe!

Shawn says

Mar 14, 2025

I didn’t rate this recipe because I didn’t follow the directions exactly but I’m sure it’s really good. I just wanted to mention that because this seems like a gravy added to the ground meat, I used leftover gravy from a pot roast, seasoned accordingly and had to add a little broth and it turned out great. Just wanted to mention in case others had some leftover gravy and or mashed potatoes to use up. Thanks for the base recipe.

RobbieGA says

Mar 10, 2025

I was taught that this recipe (made with ground beef) was Cottage Pie and to make a Shepherd’s Pie you used ground lamb. Whatever you call your recipe it is very good whether made with ground beef or with ground lamb (I have done both).
You may want to correct the line “In the meantime, make your favorite mashed potatoes. You need about 44 cups mashed potatoes to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.” from 44 cups mashed potatoes to 4 cups mashed potatoes though I think anyone will realize it is a typeo.

- Nora says
  
  Mar 14, 2025
  
  Ha! Thanks for catching that typo! Fixed. And yes, cottage pie = beef and shepherd’s pie = lamb; but since ground beef is much more common now than lamb (and also culturally more at home in the UK), in the US Shepherd’s Pie has kind of become the general term for a ground beef and gravy filling topped with mashed potatoes 🙂

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Homemade Shepherd’s Pie

Why you’ll love this recipe